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The tantalizing aroma of lemon zest mingling with garlic wafts through my kitchen, immediately lifting my spirits as I prepare one of my go-to weeknight meals: Lemon Ricotta Pasta with Spinach. In under 15 minutes, you'll find yourself twirling pasta that’s creamy, tangy, and packed with vibrant greens, making it a delightful vegetarian dish that satisfies both the taste buds and the soul. This quick dinner is perfect when you're craving comfort without the fuss, and the best part? It’s endlessly customizable! You can easily swap in your favorite protein or seasonal veggies to make it your own. So, what are you waiting for? Let’s dive into this refreshing recipe that promises to be a family favorite!
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Why is this Lemon Ricotta Pasta special?
Quick and Easy: This delightful dish comes together in under 15 minutes, making it ideal for busy weeknights.
Creamy and Zesty: The combination of smooth ricotta and bright lemon creates a deliciously tangy sauce that elevates the simple pasta to gourmet status.
Nutrient-Packed: Loaded with fresh spinach, this recipe not only tastes great but is also a healthy choice that leaves you feeling satisfied.
Endless Versatility: Feel free to customize with proteins like shrimp or chicken, or swap out the spinach for broccoli or peas to suit your family's preferences.
Crowd-Pleaser: Whether cooking for your family or entertaining guests, this dish is sure to impress with its vibrant colors and flavors.
For a well-rounded weeknight meal, you might enjoy serving it alongside a refreshing salad like Fresh Spinach and Tomato Pasta to complement the zesty notes!
Lemon Ricotta Pasta Ingredients
• Whip up this delightful dish with fresh ingredients that truly shine!
For the Pasta
- Pasta – ½ lb (8oz/220 grams); use spaghetti or penne for perfect texture.
For the Sauce
- Whole-Milk Ricotta – 1 cup (9oz/250 grams); creamy richness that makes this lemon ricotta pasta irresistible.
- Lemon – 1 unwaxed lemon, zest and juice; adds the perfect bright acidity to balance the creamy sauce.
- Grated Parmesan Cheese – ⅓ cup (35 grams); gives that umami depth; feel free to use a vegan substitute.
- Extra Virgin Olive Oil – 1 Tbsp; enhances richness; drizzle a little extra for serving.
- Garlic Clove – 1, grated or pressed; aromatic flavor that rounds out the dish perfectly.
- Salt and Black Pepper – To taste; essential seasonings to elevate all the flavors.
For the Greens
- Fresh Baby Spinach – 8 oz (230 grams); a vibrant, nutritious addition that makes this dish pop!
Step‑by‑Step Instructions for LEMON RICOTTA PASTA & SPINACH
Step 1: Cook the Pasta
In a large pot, bring salted water to a boil. Add your choice of pasta, cooking it according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve ½ cup of the pasta water, then drain the pasta, allowing the steam to escape, which will help it stay firm.
Step 2: Mix the Sauce
While your pasta is cooking, grab a medium-sized bowl and combine the whole-milk ricotta, olive oil, grated Parmesan cheese, and the freshly grated garlic. Zest the unwaxed lemon directly into the bowl, then squeeze in the juice, adding a pinch of salt and black pepper to taste. Mix everything together until it’s smooth and creamy, setting the flavorful sauce aside.
Step 3: Add Spinach to Pasta
In the final minute of cooking your pasta, add the fresh baby spinach directly into the pot, allowing it to wilt quickly. The vibrant green leaves should turn bright and tender in about 30-60 seconds. Drain both the pasta and spinach together, shaking off excess water, while keeping your reserved pasta water close by for the next step.
Step 4: Combine and Toss
Return the drained pasta and wilted spinach to the pot, creating a warm base for your Lemon Ricotta Pasta & Spinach. Gradually spoon in the creamy ricotta mixture, tossing everything together. If the sauce feels too thick, drizzle in some reserved pasta water a little at a time until you achieve a luscious consistency that clings nicely to the pasta.
Step 5: Serve with Flair
Serve your delightful Lemon Ricotta Pasta immediately in warm bowls. Finish with a sprinkle of extra Parmesan cheese, a drizzle of olive oil for added richness, and optional red pepper flakes for a hint of heat. The dish should look inviting, with vibrant colors and creamy texture that beckons everyone to dig in!
What to Serve with Lemon Ricotta Pasta with Spinach
Elevate your weeknight dinner by creating a delightful spread that balances flavors and textures beautifully.
- Garlic Bread: Slathered in buttery garlic goodness, this classic side is perfect for sopping up the creamy sauce.
- Mixed Green Salad: A refreshing salad with tangy vinaigrette adds brightness, cutting through the richness of the pasta.
- Roasted Asparagus: Tender asparagus spears drizzled with olive oil bring a satisfying crunch and vibrant color that complements the dish.
- Grilled Chicken: Opt for marinated grilled chicken to add a hearty protein source that harmonizes with the lemony notes.
- Chardonnay: This crisp white wine offers a fruity balance that enhances the lemon ricotta's brightness while pairing effortlessly with the spinach.
- Lemon Sorbet: A light, icy dessert mercifully cools the palate while echoing the zesty lemon, making for a refreshing finish.
- Parmesan Crisps: These crunchy, cheesy bites provide an addictive snack while pairing perfectly with the pasta's creamy texture.
- Zucchini Noodles: A healthier, low-carb option, these noodles add texture and a subtle flavor that goes fantastically well with the sauce.
- Caprese Skewers: Fresh mozzarella, tomatoes, and basil drizzled with balsamic reduction create a visually stunning appetizer that leads to a delectable meal.
How to Store and Freeze Lemon Ricotta Pasta
Fridge: Store leftovers in an airtight container for up to 2 days to keep the flavors fresh. Allow to cool completely before sealing.
Freezer: For longer storage, freeze the pasta without spinach for up to 2 months. When ready to enjoy, thaw in the fridge overnight.
Reheating: Reheat gently in a pan over low heat, adding a splash of water or olive oil to maintain creaminess. Avoid high heat to prevent the pasta from becoming mushy.
Serving: If prepped ahead, serve the lemon ricotta pasta warm, garnished with freshly grated Parmesan and a squeeze of lemon for that zesty kick!
Make Ahead Options
These Lemon Ricotta Pasta & Spinach are perfect for busy home cooks who love to meal prep! You can prepare the ricotta sauce and store it in the refrigerator for up to 3 days. Simply mix the ricotta, olive oil, Parmesan, garlic, lemon zest, and juice (seasoned with salt and pepper), then keep it in an airtight container. Additionally, cook your pasta and spinach, drain them, and refrigerate them in a separate container for up to 24 hours. When you're ready to serve, reheat everything in a pan over low heat, adding reserved pasta water as needed to refresh the sauce and ensure it remains creamy. With these make-ahead tips, you'll enjoy delicious Lemon Ricotta Pasta with Spinach with minimal effort during your busy week!
Expert Tips for Lemon Ricotta Pasta
Avoid Overcooking: Ensure the pasta remains al dente to maintain texture. Overcooking can make the lemon ricotta pasta mushy and less enjoyable.
Perfect Sauce Consistency: Gradually add reserved pasta water to the sauce; it helps achieve a creamy texture without overpowering the flavors.
Prep Ahead: Chop garlic and measure cheese beforehand for a smoother cooking experience when making this quick dinner.
Taste as You Go: Season gradually with salt and pepper, tasting the sauce to ensure the lemon ricotta pasta shines with its zesty flavors.
Consider Variations: Feel free to customize by swapping spinach for other greens like arugula or kale, ensuring your dish is both nutritious and exciting!
LEMON RICOTTA PASTA Variations & Substitutions
Feel free to personalize your dish with these fun twists that bring new flavors to your bowl!
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Protein Boost: Add grilled chicken or shrimp for a heartier meal. Simply toss them in during the last minute to warm through.
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Creamy Vegan: Substitute whole-milk ricotta with cashew cream or a vegan spinach dip for a delightful plant-based version. Creamy and surprisingly satisfying!
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Zesty Greens: Swap spinach for kale or arugula to introduce different textures and flavors. Each leafy green brings a distinct brightness to the dish.
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Extra Veggie: Incorporate roasted cherry tomatoes or zucchini for a burst of color and nutrition. These veggies add sweetness and a lovely caramelized flavor.
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Whole Grain: Choose whole-grain or chickpea pasta for a wholesome twist, offering more fiber and a nutty taste that complements the creamy sauce beautifully.
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Heat It Up: Add a pinch of red pepper flakes or a drizzle of hot sauce for a spicy kick that perfectly contrasts the creamy richness.
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Herb Infusion: Fresh herbs like basil or parsley can elevate your flavors. Chopped and tossed in, they provide a vibrant freshness you won’t want to miss!
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Pasta Shape Change: Experiment with different pasta shapes like orecchiette or fusilli for fun bites that hold onto the sauce differently and bring new textures to each forkful.
Lemon Ricotta Pasta with Spinach Recipe FAQs
Can I mix lemon with ricotta?
Absolutely! Mixing lemon with ricotta creates a delightful tangy flavor that enhances the creaminess of the cheese. The lemon juice also adds brightness to the dish, balancing its richness beautifully.
What does adding lemon juice to pasta sauce do?
Adding lemon juice to pasta sauce elevates the flavor profile by introducing acidity, which cuts through the richness of creamy sauces. It brings a refreshing brightness that enhances the overall taste and makes each ingredient shine. In the Lemon Ricotta Pasta, this zesty addition transforms the dish into something truly special!
Will lemon juice make ricotta curdle?
No worries! Lemon juice won’t cause ricotta to curdle. Instead, it blends smoothly with the cheese, enhancing its creamy texture while providing a nice tang. Just be sure to mix it well, like in our Lemon Ricotta Pasta recipe, for a harmoniously creamy sauce.
How should I store leftover Lemon Ricotta Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It's best to let it cool completely before sealing. Reheat gently on the stove over low heat; adding a splash of water or olive oil will help to revive its creamy consistency.
How do I freeze Lemon Ricotta Pasta?
To freeze Lemon Ricotta Pasta, it's best to omit the spinach before freezing. Store in an airtight container or freezer bag for up to 2 months. When you're ready to enjoy it again, thaw overnight in the refrigerator and reheat slowly on the stove. You can reintroduce fresh spinach at the end for that vibrant touch!
Can I customize Lemon Ricotta Pasta for dietary needs?
Definitely! This dish is versatile and easy to adapt. You can switch whole-milk ricotta for low-fat or dairy-free alternatives if you're avoiding dairy. Additionally, feel free to incorporate gluten-free pasta or add different veggies like zucchini or peas to make it more exciting and suitable for personal dietary preferences.
Delicious Lemon Ricotta Pasta & Spinach in 15 Minutes!
Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add your choice of pasta, cooking it according to the package instructions until al dente, usually about 8-10 minutes.
- While your pasta is cooking, combine the whole-milk ricotta, olive oil, grated Parmesan cheese, and freshly grated garlic in a medium-sized bowl. Zest the unwaxed lemon into the bowl, then squeeze in the juice, and add a pinch of salt and black pepper to taste. Mix together until smooth and creamy.
- In the final minute of cooking, add the fresh baby spinach directly into the pot, allowing it to wilt quickly. The leaves should be bright and tender in about 30-60 seconds.
- Return the drained pasta and wilted spinach to the pot, then gradually spoon in the creamy ricotta mixture, tossing everything together. If the sauce feels too thick, drizzle in some reserved pasta water until you achieve a desired consistency.
- Serve your Lemon Ricotta Pasta immediately in warm bowls. Finish with extra Parmesan cheese, a drizzle of olive oil, and optional red pepper flakes for heat.
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